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Pesto

3/3/2013

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Jeder kennt heutzutage Pesto! Es gehoert heute einfach zur modernen Kueche. Es kann nicht nur auf Pasta benuetzt werden, ich brauche es auch in Marinaden, Salatsaucen, als Belag auf Tartes, in Blaetterteiggebaeck und so weiter.

Ich erinnere mich an das erste Mal, als ich als junges Maedchen Pesto Spaghetti hatte. Wir waren eine Gruppe von Freunden und wir machten aus, dass wir alle oder keiner Pesto essen muessen, damit keiner so stinkt fuer die anderen, dass er ausgestossen wird. Damals war Pesto nur etwas, was die Italiener kannten, in noerdlicheren Laendern kannte das keiner.
Das zeigt mir, wie alt ich geworden bin......
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Hier ist meine Version von Pesto:

2 Bund Basilikum
4 Knoblauchzehen
1 Glas getrocknete Tomaten in Oel
30 g geriebenen Parmesan
20 g Pinienkerne
120 ml Olivenoel


Die Zutaten in einen Blender geben und puerieren.
Man kann das Pesto auch im Moerser machen.
In saubere Glaeser abfuellen, mit einer Schicht Olivenoel bedecken und gut verschliessen.
Pesto ist 3 Monate haltbar.


Variationen:
- Sardellen Pesto: 4-6 Sardellen zugeben
- Oliven Pesto: Oliven statt Tomaten zugeben
- Pesto Genovese: die getrockneten Tomaten weglassen
- Cashew Pesto: statt Pinienkerne Cashew Nuesse zugeben
- Rotes Pesto: Basilikum weglassen und mehr getrocknete Tomaten zugeben
Picture
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Pesto

Nowadays Pesto is to be found in every modern kitchen. It can be used not only on pasta but also in marinades, salad sauces, as filling in pies, added to puff pastry etc.

I remember, when I was a young girl, being served pesto spaghetti for the first time. We were a group of friends and we made up the rule that either all or nobody eats pesto spaghetti so nobody will be kicked out of our circle because of the bad smell.


This is my version:
2 Bunches Basil
4 cloves of Garlic
1 Glass dried Tomatoes in Olive oil
30 g grated Parmesan
20 g Pine Nuts
120 ml Olive Oil


Put all the ingredients into a blender and blend.
You can also make the pesto in a mortar and pestle.
Fill it into clean glasses and cover it with a layer of olive oil. Close tightly.
You can keep the pesto for up to 3 month.


Variations:
- Anchovy Pesto: add 4-6 Anchovies
- Olive Pesto: take olives instead of tomatoes
- Pesto Genovese: do not add tomatoes
- Cashew Pesto: take cashew nuts instead of pine nuts
- Red Pesto: leave the basil out and add more tomatoes

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